Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

I tried this recipe, so excited for the result, but the flavor was off. It was very sour. Also the texture was a bit gooey like you could tell there were egg whites in it.
I will try the recipe again sometime hoping my first attempt was just a mess up with the measurements. Is it supposed to taste slightly sour or no? It didn’t taste much like coconut.

just made these following the given recipe. They turned out like an egg white omelet instead of a tortilla but they did not taste like coconut so that was good. Any idea how to get them less egg tasting/texture?

mine did not turn out at all..added extra water to thin it out, the flavor was like egg whites mixed with a hint of coconut..the texture was even worse..not sure if i can do the whole coconut flour thing, might have to switch to almond flour.

I’ve had better luck with tortillas in the oven (pour a thin layer of mixture onto a greased pizza pan, much like you would with a socca/farrinata), heated under the broiler at a high temp. I’d try mixing it with brown rice flour and/or a bit of flax.

Was so excited to make these with shrimp tacos but It has a egg white texture and not good at all. Think I will stick to making my normal flour tortillas with cream cheese instead of crisco. Don’t think I will try these ones again!

Excellent recipe! This was my first attempt at using coconut flour (this recipe uses only a few ingredients, which would save a lot of time/money if it had gone wrong!). I followed the recipe exactly (using the 3 tbsp egg whites), and felt that my “batter” was too thick. So I had to add 1/2 Tbsp water to thin it out. I’d call this more of a flatbread, or thin pancake, rather than a tortilla because the result was so thick. This was fine, since I prefer thicker tortillas anyway. Although I probably could have just added more water if I wanted a thinner, more tortilla-like appearance. Taste was great either way, very light. I spread almond butter on it and I now have a grain-free solution to my oh-so-missed nut butter sandwhiches!

i am down with what Tiffaroonie has to say, if your jonesing for a tortilla use the recipe they suggested… i made these for sandwhich wraps and they turned out great… i did deviate a tad bit from the recipe and i only used 1 egg and added some parsley flakes garlic powder and some soul food seasoning to jazz up my tortillas and they turned out great…thanks for the heads up and i hope this helps you all out

I just made these. I multiplied the recipe by 4, but then still made some changes, as I only had 4 eggs. Making 4 would have meant 8 egg whites! They came out a little more crepe like than I would have expected. I used them in enchiladas so it really didn’t matter.
I’m going to try Rob’s suggestions. I will use whole eggs, probably 0.5 egg to on tortilla ratio, and reduce the baking powder a bit.

Wow, these are bad. I’m seriously disappointed. Not even remotely like a tortilla. These are egg white omlettes with a very heavy coconut sweet taste. I would rather go without than eat these and waste time and materials. If you are jonesing for a tortilla, just make tapioca flour crepes minus the vanilla. 1/2 c tapioca flour, 1 egg, 1 egg white, 2 T water. Same method for cooking.

I uesed whole eggs and skipped bkg powder. Added a bit of water for the coconut flour. Very Good. Eggy but better than low carb tortillas. I will try to make two from the single recipe so they will be thinner.

couple quick questions. do i need the baking powder?? ’cause it’s not something i have. also would it be fine to get by on fewer eggs? i tried making coconut pancakes (used 4 eggs) and it came out very “omlettey”…any comments??

Natalie – You might want to take out the baking powder, as I never use it because sometimes it makes it too salty. It is not going to taste like regular wheat flour tortillas, obviously, but you can use them the same.

Hi Li Ling-
You will need to multiply each ingredient by 6. Try using 1 1/2 cup of egg whites + 3/4 cup water + 6 TBSP. of coconut flour. You might get away with only 1 cup of egg whites, 6 TBSP. water and 4 TBSP. coconut flour.